Veal cheek stifado
The newly opened Kenshō Boutique Hotel and their Chef de Cuisine, George Stylianoudakis, offers a fresh take on Grecian gastronomy with this recipe for the veal stifado.
Keywords
- hotels & travel
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.four-magazine.com.
Ingredients
- 1 kg veal cheeks
- 100ml tomato water
- 4 sprigs of thyme
- 6 sprigs of parsley
- 4 bay leaves
- 2 cloves of garlic
- 8 allspice berries
- 8 peppercorns
- 800ml veal stock
- 60ml olive oil
- 80gonions
- 100gtomatoes
- ½ cinnamon stick
- 2 cloves
- 50ml red wine vinegar
- 60ml wine
- 20gkuzu(Sosa)
- 600ml veal stock
- 400ml veal stock from the veal cheeks
- Salt
- Pepper
- 18 pearl onions
- 30ml olive oil
- 400gparsley
- 200gchard
- 6gagar agar
- 500ml water
- Fresh herb leaves
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